Remember my Baking Bucket List? It’s been a while since I’ve visited it but today I tackled a project I’ve been wanting to try since I saw it done on the British Baking Show. I know, my obsession with the show is…well…obsessive. I would love to cook my way through a set of challenges from an episode! Create my own signature bake…take on one of Paul or Mary’s technical challenges…build a showstopper…
Stop! Back to business.
English muffins! I love these guys! Is there a better way to make a breakfast sandwich than to fill these with egg, cheese, and bacon? I think not. This was a cherished breakfast at my house growing up, enjoyed on Christmas morning and birthdays and weekends (basically whenever we could convince Mom to make them 😉 ).
Initially intimidated by these (I mean, cooking bread dough on a griddle? Who does that?!), I was presently surprised by how easy they were to make.
And while 2 and a half hours might seem like a long time, most of it is for raising time.
I got my recipe from How to Bake Everything by Mark Bittman. Side note…I love this book! It has tons of recipes but also how you can vary recipes and do flavor combinations and a whole section on baking staples and supplies and just pretty much everything you want to know about baking is in this book. It’s like a textbook for baking, which for a food nerd like me is FANTASTIC!
These are delicious and kind of fun to make and not hard at all, so try your hand at them like me. I know what Ty and I are eating for breakfast all weekend 🙂 We’ve already made a few pretty decent breakfast sandwiches.
Time: About 2.5 hours
Yield: 12 muffins
- 1 and 1/4 C milk
- 3 and 1/2 C flour
- 1 tsp salt
- 2 and 1/4 tsp instant yeast
- 1 Tbls sugar
- 2 Tbls vegetable oil or similar
- Corn meal
- Heat the milk until 100 degrees Fahrenheit (just warmer than lukewarm).
- Using dough hooks on medium speed, beat together milk, flour, salt, yeast, sugar, and oil.
- Dump out on work counter and knead until smooth and tacky, about 5 minutes.
- Shape into a ball and put in a greased bowl. Cover with plastic and let rise for 1.5 hours or until doubled in size.
- Divide dough into 12 equal pieces.
- Use just enough flour to help you shape each piece into a 3 to 4 inch disk.
- Dust with flour and let rise for 30 mins or until puffy.
- Heat a griddle on low heat. Don’t oil it. Sprinkle with corn meal and pan cook the muffins, turning occasionally until lightly browned on both sides, about 15 minutes total.
- Cool on a rack.